CN106434146B - A kind of Maotai-flavor liquor production technology - Google Patents
A kind of Maotai-flavor liquor production technology Download PDFInfo
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- CN106434146B CN106434146B CN201611011654.XA CN201611011654A CN106434146B CN 106434146 B CN106434146 B CN 106434146B CN 201611011654 A CN201611011654 A CN 201611011654A CN 106434146 B CN106434146 B CN 106434146B
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- sorghum
- ball
- maotai
- flavor liquor
- grain
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
The invention patent relates to liquor production fields, disclose a kind of Maotai-flavor liquor production technology, it is crushed including sorghum and sieve takes, clear water is added to impregnate in sorghum powder, and glutinous rice starch and high temperature song is added, sorghum powder is twisted into sorghum ball after cultivation, it is rubbed with the hands in ball into steel ball, then grain is steamed in rice steamer is combed, electromagnetic coil is provided on the wall that rice steamer is combed, rice steamer ferments after combing out, it is distilled after fermentation, fermented grain is put into distillation container when distillation, electromagnetic coil is provided on distillation wall of a container, lead to the alternating current of 10-20Hz to electromagnetic coil, it is distilling simultaneously, carbon dioxide gas is constantly passed through to distilling in container, it distills to obtain white wine dope, white wine dope is stored and blent again, obtain Maotai-flavor liquor；Compared with prior art, distillation yield is higher for this patent.
Description
Technical field
The present invention relates to liquor production field more particularly to a kind of Maotai-flavor liquor production technologies.
Background technique
Maotai-flavor liquor is one of China's white wine important kind, and using Maotai and Lang Jiu as representative, paste flavor is fine and smooth,
Wine body is mellow, as clear as crystal, the micro- Huang of color, long times of aftertaste, and empty cup lasting is lasting.
It in the brewing process of existing Maotai-flavor liquor, typically first needs for sorghum to be crushed, be conducive to impregnate and ferment,
It is difficult to avoid that when broken and generates many clast, the lesser powder of particle that when present alcoholic generates when being often crushed raw material is lost
It abandons, causes greatly to waste.
For this purpose, application No. is the patent documents of CN201410695061.4 to disclose a kind of production work of Maotai-flavor liquor
Skill, comprising the following steps: (1), the full sorghum 40kg of degranulation using crushing device be broken into particle, cross the sieve of 80 mesh, point
The powder under particle and sieve on other collection screen；(2), the powder that step (1) is collected is added to 0.8-1.1 times of powder weight of water logging
Bubble is added 1.2-4.6kg high temperature song, uniformly mixes, cultivate 3-5 days at 35-42 DEG C；(3), the particle for collecting step (1)
Leaching atomized water, 49-52 DEG C of water temperature, until particle water content stacks 1-2 days in 54-56%, makes particle complete wetting, then cook；
(4), the distiller's yeast that step (2) cultivates and the particle cooked that step (3) obtain are stacked 3-5 days after mixing；(5), will
The raw material that step (4) is handled well enters cellar and carries out fermenting and aging, distill, blend to obtain finished wine.
Above scheme is by first mixing cultivation with high temperature song for sorghum powder, although broken sorghum is effectively utilized
Powder, and Maotai-flavor liquor has been brewed out, but because sorghum powder is adhered on sorghum particle, it is high to eventually lead to entire wine brewing
The gas permeability of fine strain of millet is bad, and sorghum is not easy well-done during steaming grain, and in fermentation, fermented grain internal and external temperature differs greatly, and fermentation is uneven
Even, during distillation, alcohol is not easy to evaporate, and the distillation yield for eventually leading to white wine is lower.
Summary of the invention
The invention is intended to provide the Maotai-flavor liquor that one kind can be made using sorghum powder, distillation yield is high to produce work
Skill.
One of this programme Maotai-flavor liquor production technology, comprising the following steps:
(1), it crushes: taking the sorghum of full grains, crushed using pulverizer, cross 120 mesh screens after crushing, collect
Obtain sorghum particle and sorghum powder；
(2), it impregnates plus bent: taking 100 parts of sorghum powder according to mass fraction, 100-150 parts of clear water is added and impregnates 48-
72h, adds 8-15 parts of glutinous rice starch after impregnating and 3-5 parts of high temperature is bent, is mixed evenly, in 25-35 DEG C of ring
36-48h is cultivated under border；
(3), it chops the chop: the sorghum powder fermented in step (2) is twisted into the sorghum ball that diameter is 80-100mm, sorghum
It rubs with the hands into steel ball, steel ball size 30-40mm among ball, and opens on the sorghum ball prepared hole 5-8 of diameter 5-8mm；
(4), steam grain: the rice steamer for getting out diameter 1000-1500mm is combed, and is sprinkled with the rice husk of 1.5-2.5kg in rice steamer comb bottom, to
The sorghum ball in step (3) is put into rice steamer comb after coming on steam, is provided with electromagnetic coil on the wall that rice steamer is combed, and to electromagnetism
Coil leads to the alternating current of 30-60Hz, steams grain 100-150min；
(5), it ferments: the hot water that 80-90 DEG C of mass fraction is 20-30 parts being sprinkled to the sorghum ball in rice steamer comb, by step (4)
In sorghum ball take out, be cooled to 35-45 DEG C, obtain fermented grain, fermentation will be stored under fermented grain, be 35-45 DEG C of environment in temperature
Heap fermentation 3-5 days；
(6), it distills: the fermented grain fermented in step (5) is put into distillation container, distill and be provided with electricity on wall of a container
Magnetic coil leads to the alternating current of 10-20Hz to electromagnetic coil, is distilling simultaneously, is constantly being passed through carbon dioxide gas to distilling in container
Body distills to obtain white wine dope；
(7), storage is blent: the white wine dope in step (6) being stored, 20-28 DEG C of storage temperature, is stored 12-24
It after a month, is blent, obtains Maotai-flavor liquor.
The technical principle of this programme: step (1) crushing is cooked and is fermented in order to facilitate sorghum, and sieving is in order to by sorghum
Grain and sorghum powder are separated；Step (2), which impregnates sorghum powder, is conducive to cooking for sorghum for sorghum powder swelling, mixes glutinous
On the one hand sorghum powder can be sticked into group by rice starch, be conducive to the rubbing of next step sorghum, and another aspect glutinous rice starch is added
A little in sorghum, the wine silk floss taste brewed is denseer, and mouthfeel is more preferable；Sorghum powder is twisted into ball by step (3), and in sorghum circle
Aperture on ball, when ball is stacked upon, wine out when being more conducive to cook, ferment and distill；Step (4) is in sorghum ball
Steel ball is placed, and combs and distills in rice steamer and electromagnetic coil is set on chamber wall, alternating magnetic field can be generated with electromagnetic coil, because of vortex
Effect makes steel ball generate heat, during cooking and distilling, so that can also be heated inside sorghum powder, conducive to cooking and distilling；
After step (5) cooks sorghum ball, the hot water that 80-90 DEG C of mass fraction is 20-30 parts is sprinkled, to increase the moisture of sorghum,
Advantageous fermentation, the miscellaneous bacteria that temperature can make in water at 80-90 DEG C is passivated, while starch cell grain being promoted to absorb moisture rapidly, makes
It is further gelatinized；It is powered using the alternating current of 10-20Hz to electromagnetic coil when step (6) is distilled, it can be in sorghum ball
Portion is suitably heated, and conducive to the volatilization of alcohol, distillation yield is higher, and being passed through carbon dioxide gas when distillation can be to avoid
The activating substance in alcohol distilled out aoxidizes at high temperature, is conducive to the mouthfeel for improving white wine；Step (7) stores up white wine dope
It hides 12-24 months, the harmful substances such as methanol in white wine can be distributed, and the acetic acid second with aromatic odor can be generated
Ester, to make vinosity mellowness.
Compared with prior art this programme the utility model has the advantages that 1, this programme by the way that glutinous rice starch is added in sorghum powder,
The silk floss for increasing white wine improves the mouthfeel of white wine；2, this programme using the electromagnetic coil on rice steamer comb wall and is located at sorghum flour
The vortex that steel ball cooperation in last ball generates is corresponding, heats to steel ball, and then sorghum powder is cooked, sorghum powder circle
It is heated inside and outside ball, it is easy to cook；3, in distillation, the alternating magnetic field and steel ball that this programme is generated using electromagnetic coil cooperate,
Steel ball is heated using eddy current effect, during heating, sorghum powder ball is heated from inside, and sorghum powder can be made to add
Hot uniform, fully and completely, distillation yield is higher for the distillation of alcohol.
Further, the mass fraction for the glutinous rice starch being added in step (2) is 12 parts.12 parts of glutinous rice starch can make height
Fine strain of millet is twisted into ball, so matches, the white wine mouthfeel brewed is more preferably.
Further, 6, the hole of diameter 6mm is opened in step (3) on the sorghum ball prepared, 6 holes are evenly distributed on
On sorghum ball.Sorghum ball can be made to be heated evenly when cooking, when distillation evaporates alcohol, improves distillation yield.
Further, 50Hz alternating current is led to electromagnetic coil in step (4), steams grain 120min.The alternating current of 50Hz makes steel ball
It generates temperature and fits into cooking for sorghum ball.
Further, 10Hz alternating current is led to electromagnetic coil in step (6).The alternating current of 10Hz makes the lower temperature of steel ball,
It is too fast to be unlikely to alcohol evaporation rate, the alcohol in fermented grain can also be steamed out.
Further, the sorghum is using the outmoded sorghum for housing 8-12 months.Although the sorghum yield newly produced is higher,
It is of poor quality, poor taste, taste is thin；If fruit sorghum storage time is too long, Yield comparison is low.
Specific embodiment
Below for a kind of Maotai-flavor liquor production technology of this programme, following embodiment experiment is carried out, as shown in table 1:
The parameter list of each step of 1 brewed spirit of table
Embodiment one: the following steps are included:
(1), it crushes: taking the sorghum of full grains, crushed using pulverizer, cross 120 mesh screens after crushing, collect
Obtain sorghum particle and sorghum powder；
(2), it impregnates plus bent: taking 100 parts of sorghum powder according to mass fraction, 120 parts of clear water is added and impregnates 60h, impregnates
12 parts of glutinous rice starch is added later and 4 parts of high temperature is bent, is mixed evenly, is cultivated 40h in the environment of 30 DEG C；
(3), it chops the chop: the sorghum powder fermented in step (2) is twisted into the sorghum ball that diameter is 90mm, sorghum ball
Centre is rubbed with the hands into steel ball, steel ball size 30mm, and 6, the hole of diameter 6mm is opened on the sorghum ball prepared；
(4), steam grain: the rice steamer for getting out diameter 1000mm is combed, and is sprinkled with the rice husk of 1.5kg in rice steamer comb bottom, to come on steam
The sorghum ball in step (3) is put into rice steamer comb later, electromagnetic coil is provided on the wall that rice steamer is combed, and logical to electromagnetic coil
The alternating current of 50Hz steams grain 120min；
(5), it ferments: the hot water that 90 DEG C of mass fractions are 25 parts being sprinkled to the sorghum ball in rice steamer comb, by the height in step (4)
Fine strain of millet ball took out, and is cooled to 40 DEG C, obtains fermented grain, ferments storing under fermented grain, environment heap fermentation 4 days that temperature is 40 DEG C；
(6), it distills: the fermented grain fermented in step (5) is put into distillation container, distill and be provided with electricity on wall of a container
Magnetic coil leads to the alternating current of 10Hz to electromagnetic coil, is distilling simultaneously, is constantly being passed through carbon dioxide gas to distilling in container,
It distills to obtain white wine dope；
(7), storage is blent: the white wine dope in step (6) is stored, 25 DEG C of storage temperature, after storing 18 months,
It is blent, obtains Maotai-flavor liquor.
Two~embodiment of embodiment seven:
On the basis of example 1, difference is, carries out phase according to the proportion of two~embodiment of embodiment seven in table 1
Answer the adjustment of parameter.
Comparative example one:
On the basis of example 1, difference is, steel ball is not added in the rubbing of sorghum powder and center, without using electricity
Magnetic coil just heats, and sorghum powder is directly carried out brewing spirit.
Comparative example two: the following steps are included:
(1), the full sorghum 40kg of degranulation is broken into particle using crushing device, crosses the sieve of 80 mesh, respectively collection screen
On particle and sieve under powder, wherein particle 35.8kg, powder 4.2kg；
(2), add 4kg water to impregnate in the powder that step (1) is collected, 3.5kg high temperature song is added, uniformly mixes, at 42 DEG C
It cultivates 3 days；
(3), the particle leaching atomized water collected step (1), 52 DEG C of water temperature, until particle water content is stacked 2 days 55%,
Make particle complete wetting, then cooks；
(4), the distiller's yeast that step (2) cultivates and the particle cooked that step (3) obtain are stacked 4 days after mixing；
(5), raw material that step (4) is handled well is entered cellar to carry out fermenting and aging, distill, blend to obtain finished wine.
It is tested as follows in Guizhou somewhere:
At identical conditions, according to the process step pair of one~embodiment of above-described embodiment five and comparative example
White wine is made, and experimental data is acquired, as shown in table 2:
2 embodiment one of table to embodiment five and comparative example is made wine contrast table
As can be seen from Table 2, the distillation yield of the total ester of white wine provided by the invention, total acid and quality liquor is compared with the existing technology
The white wine of production is higher, and quality is more preferable；And using sorghum powder is chopped the chop in this technique and places steel ball in sorghum ball,
It is heated using electromagnetic coil, the quality and distillation yield of white wine can be improved.
What has been described above is only an embodiment of the present invention, and the common sense such as well known specific structure and characteristic are not made herein in scheme
Excessive description.It, without departing from the structure of the invention, can be with it should be pointed out that for those skilled in the art
Several modifications and improvements are made, these also should be considered as protection scope of the present invention, these all will not influence what the present invention was implemented
Effect and patent practicability.The scope of protection required by this application should be based on the content of the claims, in specification
The records such as specific embodiment can be used for explaining the content of claim.
Claims (5)
1. a kind of Maotai-flavor liquor production technology, which comprises the following steps:
(1), the outmoded sorghum for crushing: taking full grains and house 8-12 months, is crushed using pulverizer, after crushing
120 mesh screens are crossed, collection obtains sorghum particle and sorghum powder；
(2), it impregnates plus bent: taking 100 parts of sorghum powder according to mass fraction, 100-150 parts of clear water is added and impregnates 48-72h, leaching
8-15 parts of glutinous rice starch is added after bubble and 3-5 parts of high temperature is bent, is mixed evenly, is trained in the environment of 25-35 DEG C
Educate 36-48h；
(3), it chops the chop: the sorghum powder fermented in step (2) is twisted into the sorghum ball that diameter is 80-100mm, sorghum ball
Centre is rubbed with the hands into steel ball, steel ball size 30-40mm, and opens on the sorghum ball prepared hole 5-8 of diameter 5-8mm；
(4), steam grain: the rice steamer for getting out diameter 1000-1500mm is combed, and the rice husk of 1.5-2.5kg is sprinkled in rice steamer comb bottom, to steam
The sorghum ball in step (3) is put into rice steamer comb after coming up, is provided with electromagnetic coil on the wall that rice steamer is combed, and to electromagnetic coil
The alternating current of logical 30-60Hz, steams grain 100-150min；
(5), it ferments: the hot water that 80-90 DEG C of mass fraction is 20-30 parts being sprinkled to the sorghum ball in rice steamer comb, sorghum ball is taken
Out, it is cooled to 35-45 DEG C, obtains fermented grain, is fermented being stored under fermented grain, environment heap fermentation 3-5 days that temperature is 35-45 DEG C；
(6), it distills: the fermented grain fermented in step (5) is put into distillation container, distill and be provided with electromagnetic wire on wall of a container
Circle, the alternating current of 10-20Hz is led to electromagnetic coil, is being distilled simultaneously, to carbon dioxide gas is constantly passed through in distillation container, is being steamed
It distillates to obtain white wine dope；
(7), storage is blent: the white wine dope in step (6) being stored, 20-28 DEG C of storage temperature, storage 12-24 months
Afterwards, it is blent, obtains Maotai-flavor liquor.
2. a kind of Maotai-flavor liquor production technology according to claim 1, it is characterised in that: what is be added in step (2) is glutinous
The mass fraction of rice starch is 12 parts.
3. a kind of Maotai-flavor liquor production technology according to claim 2, it is characterised in that: step is preparing in (3)
Sorghum ball on open 6, the hole of diameter 6mm, 6 holes are evenly distributed on sorghum ball.
4. a kind of Maotai-flavor liquor production technology according to claim 3, it is characterised in that: to electromagnetic wire in step (4)
Logical 50Hz alternating current is enclosed, grain 120min is steamed.
5. a kind of Maotai-flavor liquor production technology according to claim 4, it is characterised in that: to electromagnetic wire in step (6)
Enclose logical 10Hz alternating current.
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| CN201611011654.XA CN106434146B (en) | 2016-11-17 | 2016-11-17 | A kind of Maotai-flavor liquor production technology |
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| CN201611011654.XA CN106434146B (en) | 2016-11-17 | 2016-11-17 | A kind of Maotai-flavor liquor production technology |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59227257A (en) * | 1983-06-09 | 1984-12-20 | Satake Eng Co Ltd | Method and apparatus for processing polished rice |
| CN101602991A (en) * | 2009-07-14 | 2009-12-16 | 李家民 | A kind of production method of Maotai-flavor liquor |
| CN201367424Y (en) * | 2009-03-20 | 2009-12-23 | 吴吉松 | Novel homemade wine brewing equipment |
| CN104371901A (en) * | 2014-11-22 | 2015-02-25 | 邵阳学院 | Liquid-state re-distilling device for pure-grain solid-state fermented liquor by electromagnetic induction heating |
-
2016
- 2016-11-17 CN CN201611011654.XA patent/CN106434146B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59227257A (en) * | 1983-06-09 | 1984-12-20 | Satake Eng Co Ltd | Method and apparatus for processing polished rice |
| CN201367424Y (en) * | 2009-03-20 | 2009-12-23 | 吴吉松 | Novel homemade wine brewing equipment |
| CN101602991A (en) * | 2009-07-14 | 2009-12-16 | 李家民 | A kind of production method of Maotai-flavor liquor |
| CN104371901A (en) * | 2014-11-22 | 2015-02-25 | 邵阳学院 | Liquid-state re-distilling device for pure-grain solid-state fermented liquor by electromagnetic induction heating |
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Effective date of registration: 20191024 Address after: 350500 Fuzhou, Fuzhou City, Fujian, Lianjiang County, Aojiang Economic Development Zone Zhuang Chen Industrial Park, No. 1 building, No. 2 building A Applicant after: Zhuangchen Wine Brewing (Fujian) Co., Ltd. Address before: 564501 Zunyi, Guizhou, Maotai Town Applicant before: Guizhou Province, Renhuai City, Maotai Town Han Dynasty wine (Group) Co. Ltd. |
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